This blackened salmon recipe is not only easy, but it’s a tasty meal that is on the table in just minutes!
Salmon is packed full of healthy goodness, quick to make and incredibly delicious! Serve it on its own or add it to a salad for an easy meal.
Why We Love This Recipe
Blackened salmon sounds so fancy on restaurant menus, but it’s quite easy to make at home!
This is made with a homemade blackened seasoning which means you can control the salt & heat levels!
What is Blackened Salmon?
Blackened seasoning is a Cajun-style dry rub first made by Chef Paul Prudhomme!
Blackened seasoning can be purchased in stores but I often find it too salty so I prefer to mix up my own blend. If you are purchasing blackened seasoning (or Cajun seasoning) I highly suggest ordering Andy Roo’s.
After applying it, the meat is cooked at a high temperature with oil until the seasoning mix is caramelized on the outside. This results in a “blackened” appearance, but the fish stays incredibly juicy and tender on the inside.
FISH Salmon is used in this recipe but feel free to use any fish you have on hand. Tilapia, Mahi, Red Snapper, and Halibut will all taste amazing!
SEASONING A savory combination of spices (Cumin, paprika, onion, garlic, and chili powder) are mixed with brown sugar to create this amazing spice blend!
Feel free to adjust the spices to your preference. If you prefer a milder version, skip or add less of the paprika or chili powder. If you want to kick it up a notch, add some cayenne!
How to Make Blackened Salmon
This Blackened Salmon recipe takes no time at all!
- Prepare blackening seasoning and set aside.
- Coat both sides of salmon fillets.
- Pan fry fillets in hot oil 4 to 6 minutes on each side. Be careful not to overcook.
Salmon Cooking Tips
- Preparing salmon with skin on will yield a juicer filet!
- Salmon will change from reddish color to pink as it cooks.
- After about 4-6 minutes per side, salmon should flake easily with a fork but still be slightly translucent in the center.
- Thicker salmon will need closer to 6 min per side, thinner filets will need closer to 4 minutes.
- Once the fish becomes flaky, remove it from the heat right away to avoid over-cooking.
Blackened salmon will keep about 4 days in the refrigerator sealed in a zippered bag or airtight container.
Reheating is easy in the microwave. To refresh the flavors just add a dash of salt and pepper and a squeeze of fresh lemon!
Salmon can be frozen but will be a little soft once it is thawed, so it’s good for salads and sandwiches instead:
- Leftover blackened salmon is great as a salad topper or tucked into a wrap!
- Or add leftover salmon to a seafood chowder!
- Use in baked lemon butter salmon pasta!
Delicious Salmon Recipes
- Baked Salmon Fillets – with a citrus marinade
- Avocado Salmon Salad – fresh & light
- Easy Salmon Patties – 10 minute cook time
- Garlic Butter Baked Salmon – cooked in foil
- Baked Lemon Butter Salmon Pasta – ready in 30 minutes
Did you try this Blackened Salmon? Be sure to leave a rating and a comment below!
- 4 salmon fillets 6 ounce each
- 3 tablespoons extra virgin olive oil
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dark brown sugar
- ½ teaspoon kosher salt or ¼ teaspoon table salt
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne powder optional
Combine spices and brown sugar in a small bowl.
Lay out salmon fillets and coat both sides equally with the seasoning mixture.
In a 12-inch skillet add olive oil and set over medium heat.
When the oil is hot add the salmon and cook for about 4-6 minutes per side or until blackened and cooked to your desired doneness. Do not overcook.
Cook salmon just until cooked and flaky. It should be somewhat translucent in the very center. Keep in mind that as the salmon sits, it will continue cooking a little bit. Do not overcook.
Thicker salmon will need closer to 6 min per side, thinner filets will need closer to 4 minutes. After about 4-6 minutes per side, salmon should flake easily with a fork but still be slightly translucent in the center.
Once the fish becomes flaky, remove it from the heat right away to avoid over-cooking.